Hunter's Chicken with Spaghetti and Mushrooms

Ingredients:

• 1 chicken (1.6 – 1.8 kg), cut into 8 pieces (breasts cut in half)
• 450 g cremini mushrooms, quartered
• 1 cup dry red wine
• 450 g spaghetti, cooked al dente
• 4 tbsp. l. olive oil
• Coarse salt and freshly ground black pepper
• 1 large red onion, halved and thinly sliced ​​into half rings
• 3 thinly sliced ​​cloves of garlic
• 1 large yellow bell pepper, finely chopped
• 1 crushed serrano or jalapeño chili pepper
• 1/4 tsp red chili flakes
• 2 cups homemade or canned low-sodium chicken broth
• 1 can (800 g) pureed plum tomatoes with juice
• 3 small sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• Honey
• 1/4 cup chopped fresh basil, plus sprigs for garnish
• 2 tablespoons salted capers (drain the brine)
• Thin shavings of Parmesan

Preparation:

1. Heat 2 tablespoons oil in a large Dutch oven over high heat. Season the chicken pieces with salt and pepper on both sides. Place the chicken pieces in the Dutch oven, skin-side down, and cook until golden brown, 3-4 minutes. Turn the pieces over and cook until golden brown, 2-3 minutes. Remove the chicken and place on a large plate.
2. Add another 1 tablespoon of oil to the pan and heat until smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until golden brown and the liquid has evaporated, about 10 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the skillet, add the onion and bell pepper, and cook until softened, about 4 minutes. Add the garlic, serrano chili, and red pepper flakes and cook for 1 minute. Add the wine and cook until almost completely evaporated. Pour in the chicken broth, tomatoes, rosemary, and thyme, and bring to a simmer. Add the dark meat and mushrooms to the skillet, reduce the heat to medium-low, cover, and cook until the meat is tender, about 30 minutes.
4. Add the white meat to the pan and cook for another 10 minutes. Using a slotted spoon, transfer the chicken to a large shallow bowl and cover with foil.
   
   Increase heat to high and cook liquid ingredients, stirring occasionally, until sauce-like, about 15 minutes.
   
   Season with salt, pepper, and honey. Add basil and capers and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve with spaghetti and sprinkle with Parmesan cheese.